Happy Independence Day! On this amazing day our country adopted the Declaration of Independence on July 4, 1776 and declared its independent from British Rule.

I believe in celebrating this Holiday weather it is with friends, family, volunteering at a shelter or offering comfort at a Veterans center. This day has a special meaning to everyone that is a United States Citizen, it is our day to be proud, joyous and have a grand party! I was asked by a friend on our Facebook page to choose my top 5 Independence Day Memories, here they are and thank you Lisa for the question.

1. Months after my Spring trip to Washington D.C. with my 8th grade U.S. History class it was the 4th of July 1999, I closed my eyes and I was transported back to standing in front of the Declaration of Independence with my 40+ class members. I looked at a time warn and faded document that stated-

We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.–That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, –That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness.

Mr. Jerry Mittelholtz was my U.S. History teacher at Anacapa Middle School in Ventura, California. He was so passionate about history he wanted us to live it, breath it and see it first hand when we were there in D.C. My curiosity and love of History truly came from him and if I had the chance, I would tell him “thank you for your lessons and love of teaching, you opened my eyes Mr. Mittelholts.”

2. Lake Cachuma, in Santa Barbara County California camping with my Grandparents. This was what Independence Day was with them: camping, fishing, tall tale telling, sleeping outdoors, walks around the lake and running around all covered in dirt throwing water balloons and getting bandaged up from all the trips, falls and crashed we took. We (the grandkids) loved every second of it. My Grandfather (Chuck his Holiday Rambler name) would pitch a huge screened in tent and inside that tent our cots, sleeping bags and lanterns would be lovingly put in order. When all of us kids were finally asleep, he would place apples all over the trees just outside of our tent so that in the morning when we woke up, deer were all around us eating those apples, it was magical.

Charles “Chuck” Slaton, my Grandfather.

3. A small town 4th of July parade in Ojai California when I was growing up. All of us kids would be on floats or on our horses riding down Main Street waving, cheering, laughing or crying (it would be over 105 degrees). But, I think my favorite year was the year of great pony escape. There were about 12 of us and our horses all set to line up and start the parade. Well, one of the poor Jr riders pony got spooked and like a bat out of hell that pony took off with the poor screaming and crying 7 year old stuck in that tiny saddle. We all shot off after her, the whoops and hollers we got from the crowds as be barreled down the road made us feel like we were racing down a calf at the rodeo. Needless to say we caught her along with that pony thankfully with the help of the team-roping club. Oh my gosh that was a 4th of July!

4. My Mom, this woman would prep for days making cakes, cookies, salads and then all the BBQ sauces, prepped the ribs, burgers, hot dogs and flank steaks for over 30+ friends and family members that would come to relax and enjoy the holiday with us. It was just another day for Helen with loved ones, food, laughs and memories, she lived for it.

5. My husband, my son both of my Grandfathers and countless family members that at one time wore or are still currently wearing the uniform of a service member in the Military. Last year was the first with out our Son around our home he was training at Fort Sill in Oklahoma with the Army poor child he had Toby Keith entertaining him, not my BBQ or his silly brother and sister. I remember my first Independence Day celebration as a Military wife- talk about pride! I went to the PX on base a few days before the 4th and purchased all of our food and decorations, I was lucky enough to watch the families who had their loved ones back home from a deployment. The busses rolled in and the signs and flags were waving the wives were crying the kids just wanted to see their dads. It was a Seabee construction battalion back from Iraq, I think I cried buckets that day I was so happy for them, it was priceless.

This holiday to me is about the gathering, celebrating, reflection, fireworks and food. It’s the one day all of us citizens smile a little bigger because our Country puts another candle on her birthday cake this year there are 238. Her present to us is the same ever year and it’s never to be taken for granted, we are given the gift of – freedom. We have 56 men and their signatures on a Declaration to thank for this gift. I also wish to offer this statement, to our Men and Women in uniform…past, present and future God bless you…and thank you for protecting our Independence.

Combine all three milks, sugar, and the pinch of salt in a medium saucepan. Split and scrape the vanilla bean place it in the pot too. Heat over medium-high, stirring occasionally, until the mixture is warmed through, do not boil just tiny little bubbles should form around the pans edge. Remove the pan from the heat.

In a separate bowl, whisk the egg yolks until smooth and pale in color. Slowly pour 1 cup of the warm milk mixture into the bowl with the egg yolks, whisking constantly this will temper the egg yolks so you won’t have scrambled eggs. Return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and making sure to scrape the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170 F). Pour the ice cream base through the mesh strainer into the bowl; place vanilla pod back into the strained base, let the custard cool slightly, then cover and refrigerate until completely chilled (24 hours). Remove the vanilla bean before churning, add optional ingredients if wanted then follow the manufacturing directions of your ice cream maker and enjoy.

Welcome to California’s pride and joy of barbecue! This small to medium-size triangular muscle of the bottom sirloin subprimal cut (my God that was exhausting) screams for a good amount of spice, smoke and heat. I have done the official research and the credit needs to go to one man for making it as popular as it is today here in the golden state. Otto Schaefer marketed this cut back in 1950 in Oakland, California. But as far back as 1931 the cattlemen of the central coast, the Santa Maria area, were barbecuing meat on strings over hot coals with basic seasonings. Then the adoption happened Tri-Tip became Santa Maria’s ” signature pride and joy cut” truly barbequed beef was launched into a new territory. Go ahead, Google “Santa Maria Style BBQ.” I dare ya, oh and have a towel ready, you’re going to drool and go racing out to your nearest butcher to obtain this precious low-fat, full flavored cut of beef. I have two in my fridge right now about ready to kiss the grill any second.

There is a bit of a disappointing part, many butcher shops east of the California/Nevada/Arizona border do not market the tri tip cut-you’re going to have to ask for it. This is where you will start to build a relationship with the specialist; a butcher, a professionally trained expert in the animal protein world. If you already have a good relationship with yours it’s going to get even better. I don’t know a butcher around that does not want to market the “next best cut” and tri tip will do it in spades. I’m also guessing you will be able to purchase it for quite a bit less than us right now I paid about $9.95 a pound. The secret is to not overcook this marbled fat flecked beauty. Medium is about as done as you will want it. The soft pink hue throughout its center is the signature look with its crusty pepper, garlic, salt and onion seasoning that perfectly kisses the char marked and smoked tri tip is out of this world.

PFC. DunbarUnited States Army

My son, Sean, has the say on this share, he’s kind of nuts over my barbecue seasoning and knows it’s one of my secrets. Before this entry is published I will send him the ingredient list so I can uphold my end of the bargain to let him know first above all others. I created my seasoning blend about 15 years ago, yes I was happily barbecuing away at age 24 living in my tiny two-bedroom home with my son Sean trying to make it as a single mom living humbly, very humbly. I would save my money all month I would budget correctly and buy one tri-tip then I would do the sin of the earth, I would cut that piece of beef into three smaller pieces so we could eat barbecue almost every Friday.

I would make a small pyramid of charcoal briquettes in my weber kettle grill then with a small well in the top I would crumple some newspaper and light it. When the coals were blazing red and covered in heavenly white ash I would place the grill grate over the coals and lightly oil it using a few paper towels crumpled together and soaked in a bit of cooking oil held with tongs and brushed over so the meat would not stick. I would wait about 10 minutes for that grill to get searing hot. Then I would throw a few mesquite wood chunks (not chips) on the hot coals just moments before the meat was put on the grill, quickly the backyard filled with sweet mesquite smoke the black pepper, garlic, onions and chili spice too. The sizzling and popping sounds from the searing meat and fat (I just drooled) were the symphony of a perfect Friday night Mother and son tradition. I would let that small portion cook on the grill for about eight minutes then I would turn the meat over and cook the other side about eight minutes longer. When it was ready I would take the tri tip off the grill and give it a good 10 minute rest time before slicing it. My choice is to slice it against the grain so the meat is most and tender, I would also make my slices about a ¼” thick, traditional tri tip cuts are about ½” thick. Sean would be waiting at our table in his seat just smiling away, as he ate I would watch my son melt in that tri trip’s smoky mysterious taste. I loved those Friday night dates with him, when he comes home on leave from the Army this one of the first meals he asks for.

Kate’s Tri-Tip Seasoning

If I was grilling a whole tri-tip it would be cooked a bit differently I would set up the charcoal in an indirect method, hot coals on one side of the kettle, empty space on the other. When it was time to put the meat on the grill grate you place it on the side without the heat directly below. Put the lid on and position the vent holes over the tri tip to: draw the smoke around it further to add to the richness of the flavor, have the vent holes about 3/4 way closed. After about 45 minutes it was done and off the heat with a resting time of about 10 minutes. If you’re using a smoker 225° for about four hours with good mesquite, apple, or even pecan wood but only for the first two hours. Adding wood chunks will produce one heck-of smoke ring; it’ll be a gem! Get out your grill, clean it down, oil the grills grates and go see your butcher.

I have this rather complex family heritage that includes: Irish, English, Australian, American Indian, Welsh, and U. S. A. Southern! My grandfather was a Georgia boy; and that honestly counts for heritage line itself! If he were alive today, he would insist that Southern came before all my other credits. If I had to choose a food item that represented my heritage I would choose the traditional British scone. My topping of choice for that lovely scone? Icy cold, thick, luxurious double Devonshire cream! I could smother it on almost everything I eat….

I would participate in teatime at my grandmother Kathleen’s home. The formal living room and dining room were “off-limits’’ to children’s play. However this rule was null and void when it was “tea time.” A tray with the pink or yellow Chinese hand-painted teapot, Spode Queen’s Bird teacups, saucers and dessert plates set perfectly on her marble coffee table. I was allowed to sit wherever I chose, whether it was one of her Victorian chairs or the antique pale pink and gold raw silk covered setae.This was teatime at Grandmother Kathleen’s home where the ceremony was rarely broken__ well, there were a few times usually when she had worked in the garden then tea time was held in the kitchen.

Earl Gray or Orange Pekoe ** was steeped to perfection, you then had the choice of lemon, sugar or milk. However, if you chose Earl Grey, please do not add milk to this lovely, uplifting citrus perfumed black tea. Cookies, tea biscuits and upon special occasion scones were on the dessert platter! I always chose the scone. They had a light texture and a slight nuttiness from the flour; there was a good acidity from the baking powder; and, a rich, and tender feel in my mouth due to the butter, cream and double Devonshire cream piled a mile high!

A few years after her passing, I found her recipe card and there was the secret ingredient “OATMEAL” get out!! Are you kidding me? My proper British Grandmother, the red headed look a like version of Queen Elizabeth II was a scone-making rule breaking badass. I knew I loved her so!

Her 85th Birthday

Weeks before my bakery and café opened, I knew these scones would steal the show; and, oh boy did they ever. Newspaper articles were written about them; and, customers called into reserve them early in the morning! I did a cooking faux pas. I only made three-dozen a day and that was it, that’s all! My customers knew to get to my Café early in the morning; and, the scones would still be hot out of the oven with beautiful plump raisins at bursting point waiting for them.

photograph by Troy Overman

Each batch makes six perfect triangles; however, I recommend doubling the recipe. The dough freezes well for up to a month. But I doubt you will ever keep these scones waiting in the freezer for that long. This is a huge leap of faith on my part to share this recipe with you. I am no longer in the world of retail; I’m not scared about my competition stealing my secret. Go ahead and make a batch, pour yourself a cuppa, load on the double Devonshire cream and just take a timeout to be quiet.

Cheers!

Grandmothers yellow Chinese teapot iphone4 photo

Kathleen’s Scones

Yields 6

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Ingredients

1 ½ cups all purpose flour

½ c oat oatmeal

1/3 cup granulated sugar

1 tablespoon baking powder

4 ounces cubed cold salted butter

¾ cup heavy cream

¼ cup half and half

½ cup raisins

Instructions

Preheat the oven to 350 degrees

In a food processor grind the oatmeal for 1 minute then add the flour, sugar and baking powder. Pulse for 30 seconds, and then while the food processor is on slowly add your cold cubed butter. Process until the dough no longer spins around the bowl it will just stick to the sides. Remove dough from the food processor and place it in a large bowl, add raisins mix well and add the heavy cream. Mix until soft dough comes together but is not too sticky. Add half and half if needed. Then turn out onto your counter and softly knead until the dough comes together. Next, pat the dough out the shape of a circle until it is about 1” thick. Cut dough into 6 triangles; do not worry about being precise. Place scones on a parchment-lined pan and bake in the oven for 30 minutes until the tops are golden. Once done, remove from oven cool for 10 minutes. Serve and enjoy.

Notes

I have used the zest of blood oranges and candied ginger, chocolate chips, blueberries, fresh raspberries, pumpkin pie spice, lemon zest and lemon zest with candies ginger. The additions are countless, I’ve even made these scones savory with the addition of fresh herbs, peppercorns and spices.

For years I have tried to make ice cream! Now really, how hard can it be? Hard! Either it’s too icy, too fatty or just not flavorful. However on a recent trip to Charleston South Carolina, I asked a pastry chef what was her secret? She said it’s in the milks and then in the bloom time-what is that? Walk me through the process, please. Would you believe it, she did! I learned that the French style (egg yolk based) is the best for ice cream. Half of the problem is the texture; and, that rich, creamy custard base is exactly what achieves the silky feel.

What to choose for the flavor; well, that is a tough pick. I’m a purist I prefer simple ingredients: vanilla beans that are plump and have possibly been sitting in a mason jar filled with Basil Hayden’s Bourbon for say maybe six months. Or, fruit picked at the peak of freshness and flavor. Peaches have just come into season here and they are amazing this year I see pints of peach ice cream in my future.

Now for the ice cream maker, long ago and far away, an old, banged up and battered, well-loved White Mountain hand crank ice cream maker was a staple during summer time. My backside would have frost bite from sitting on top of that machine for what seemed like hours. I’m going to pull a Sophia from Golden Girls moment on you. Picture it Ojai, California summer 1978 I’m three years old and it’s about 100° outside in the shade. My grandfather has just picked up ice and rock salt; my grandmother has just made the ice cream base. Outside on the patio, the ice cream making station was created. The frozen silver canister with its paddle was placed inside the wooden barrel ice cream maker, the ice cream base was added to that canister then the lid was attached and the sides were packed with ice and rock salt. A few folded burlap sacks sat on top of it keep it insulated. My Poppa would then grab a grandchild of his choice_ usually it was me_ and plop me on top of those burlap sack. Why you ask? Because my backside was small enough to sit on top of those burlap sacks on top of the ice cream maker holding the ice and salt in place. Poppa churned the ice cream until it was thick and frozen to perfection. When he was finished he, would throw me in the pool so my backside would warm up. Good times!

It was worth it! His vanilla ice cream tasted like nothing I have ever had. Unto this day I have still been trying to get it just right. So with the tricks of the different milks and the tip of bloom time (see recipe) I was given in Charleston by that pastry chef I came home and bought a Cuisinart ice cream maker and got to work. I came up with a recipe that used three different milk types: whole, half-and-half and whipping cream. It’s that balance it creates folds cream not milk crystals.

I hope you enjoy this recipe and please let me know how it works for you. I just visited the White Mountain ice cream maker website_ I’m thinking of getting one, I have twins their backsides are small just perfect for sitting on top of the ice cream maker! I could make a lot of ice cream this summer.

Combine all three milks, sugar, and the pinch of salt in a medium saucepan. Split and scrape the vanilla bean place it in the pot too. Heat over medium-high, stirring occasionally, until the mixture is warmed through, do not boil just tiny little bubbles should form around the pans edge. Remove the pan from the heat.

In a separate bowl, whisk the egg yolks until smooth and pale in color. Slowly pour 1 cup of the warm milk mixture into the bowl with the egg yolks, whisking constantly this will temper the egg yolks so you won’t have scrambled eggs. Return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and making sure to scrape the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170 F). Pour the ice cream base through the mesh strainer into the bowl; place vanilla pod back into the strained base, let the custard cool slightly, then cover and refrigerate until completely chilled (24 hours). Remove the vanilla bean before churning, add optional ingredients if wanted then follow the manufacturing directions of your ice cream maker and enjoy.

Every family member, friend, chef or baker has a go to dessert recipe; a tried and true treat they can make it with their eyes closed. My Mom, Helen, discovered this chocolate cake recipe over 30 years ago in a magazine though she can’t remember the publication, possibly Sunset, Woman’s World or maybe even Gourmet she took the base ingredients and changed them to her liking. This cake has a history steeped in secrecy, adoration, gratitude, and appreciation and above all else my mother’s love. Proudly positioned in her faded yellow recipe card box sits a splattered and stained and quite faded card with the title “The Chocolate Cake” written across the top.

Over the 39 years of my life this delightful cake has made appearances at Christmases adorned with a miniature children’s carousel for birthdays it was always decorated with three candles representing the past, the present and future. It’s been featured at Graduation celebrations with a perfect icing scroll or waiting with small American flags atop for my son’s return home from his BCT (Basic Combat Training) with the U.S. Army. The cake has celebrated beginnings such as the family meal as we wished my son good luck and Godspeed to his Army post in Korea, and endings being brought to share after the passing of a loved one.

This cake with its tall and sturdy yet tender layers is perfectly complimented by a rich and feather light chocolate icing and all of this time the recipe has remained the World Champion of my family’s culinary secrets. No family member has ever had it, many have asked. Mom’s reply has always been the same “I found this gem. Go and find yours, then let’s compare.” She delivers her response in the tone of a treasure hunter. She found her own personal “X marks the spot” and she encourages others to find their own as well, not to take hers. I completely understood so I knew there was never going to be a chance in all holy heck that I would ever get my hands on that cake recipe.

When I opened my bakery and café, I received a priceless gift. It was a fresh recipe card, void of batter splatter and cocoa dust. My Mom’s handwriting revealed the few ingredients, oven temperature and the steps to follow to make The Chocolate Cake. This was truly one of the simplest recipes I had ever seen and one of the most loving gifts I had ever received. Now it was mine (head tilted back cackling away calling out, “Mine, mine, mine!”) I now had the ability to share a bit of my mom with my customers and reveled as they devoured her chocolate cake!

You are joining me on my new adventure, you are now on my maiden voyage as a food writer, recipe developer, food photographer, published recipe author and above else a storyteller. In good faith and in celebration of my Mom I asked if I could share her recipe with all of you. Could I please reveal the ultra secret, long ago and far away magazine find my mother has carried with her and the memories of my family members, friends, ex-boyfriends (sorry husband) and former customers? Mom said I was allowed to publish this saying, “ Show them that you care that you will go to all lengths to uncover stories, recipes and memories, help them create an amazing cake that wows everyone.”

Enjoy this cake. Serve it with three things, laughs, people and stories. Or take it up a notch and wash it down with merlot, coffee or cold milk. Thank you for being here, thank you for taking this curious adventure with me. I cannot wait to see where we are headed next!

Oh, here is a side note, when I received that recipe card the first time my exact statement was this “ Mom! What in the hell? This cake is vegan? I’ve been eating a vegan cake all my life? My Mom’s statement “What’s a vegan?” I love you Mom.

In a large bowl sift the flour then sift the cocoa powder, granulated sugar, baking soda, instant coffee and salt. Mix well with a whisk and set aside.

In a medium size bowl measure out oil, water and vanilla, in a separate smaller bowl measure out the white vinegar and set aside.

Add the oil, water and vanilla into the dry ingredients; mix well with your whisk until no dry ingredients remain. Once the batter is smooth add the vinegar and mix to incorporate. Pour evenly into the two prepared pans and place in your hot oven. Bake for 30 to 40 minutes, testing the center of the cake for doneness with a wooden skewer. The skewer should have very little crumb clinging to it. Remover the cake pans and place on a cooling rack for 10 minutes. Turn over cake pans on cooling racks and let sit for 10 more minutes, remove the pans and carefully peal away the parchment paper, allow to cool completely.

Wrap cake in waxed paper, parchment or plastic wrap with a 2-4 vent hole pricks in the plastic wrap (the cake needs to breath) and leave out room temperature over night. In the morning make the icing and assemble your chocolate cake.

Light and Creamy Chocolate Icing

1 cup sifted cocoa powder

4 cups sifted powder sugar

1 ½ cups softened unsalted butter or butter flavored shortening

2 tsp. vanilla extract

4 tbsp. milk, half & half, whipping cream or thick coconut milk

1 tsp. kosher salt

In a mixer with a paddle attachment mix butter or shortening on medium speed for 5 minutes, stop and scrape down the sides of the bowl and add the vanilla and salt mix for an additional minute. Scrape the bowl down, add your sifted cocoa powder, mix on low speed for one minute then increase speed to medium high for 2 minutes. Scrape bowl down and add your sifted powder sugar, mix on low speed for 2 minutes see if the icing looks dry if it does add 1 tablespoon at a time milk, half & half, whipping cream or thick coconut milk mixing for 1 minute after each liquid addition. When it looks moist increase speed to medium and mix for five minutes stopping at the 3-minute mark to scrape down the bowl and continue. Ice your cooled cake and enjoy.

CONNECT WITH KATE

Welcome To My Blog!

Bliss for me is time spent in the kitchen. This blog was created to share my explorations of food, family and the world. Join me as I feed my curiosity and my family. Enjoy!

Why is it called the Curious Kitchen?

My kitchen is my passion but it is also my school. I study, I explore, I develop, I grow. Curiosity killed the cat, as they say, but it fuels my creativity. So much of history took place over meals, in kitchens and I feel that in my own life. I have come to realize that food is what connects us all. I want to know more and I want to share what I have learned so far.